Analysis of the forced oxidability of grape seed, walnut and corn oils

Abstract

A study on the process of forced oxidation of grape seed oils, walnuts and corn in the presence of hydrogen peroxide and Cu (II) ions was realized. The thermo-oxidation of the oil caused a significant decrease in the saponification index, which indicates a significant degree of polymerization and leads to an increase in the viscosity of the studied sunflower oil.